Filter
Reset
Sort ByRelevance
Chris & Chenell
Roasted lamb chops with mint sauce and pea puree
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Mix the olive oil with the garlic, salt and pepper and rub in the lamb chops. Puree the mint leaves for the mint sauce with 50 ml of boiling water, vinegar, sugar and salt. Keep separate.
-
Melt the butter for the pea puree and scoop the spring onions and peas. Let it simmer for 6-7 minutes. Meanwhile, toast the lamb chops 2-3 minutes per side in a hot grill or frying pan.
-
Purée the pea mixture and stir in the crème fraîche, parsley, salt and pepper. Serve the lamb chops on the pea puree and spoon a little mint sauce over the meat.
-
140 minMain dishWhite bread, almonds, butter, garden peas, creme fraiche, white gelatin, Dutch shrimps, fresh chives,garden pea bavarois -
50 minMain dishricotta, ripe pears, rosemary, traditional olive oil, wholemeal spelled spaghetti, boiled beets, garlic, arugula,spaghetti with beet and ricotta and pear from the oven -
20 minMain dishcreme fraiche, finely grated horseradish, fresh Zeeland mussels, olive oil, garlic, leeks, dry white wine, fresh dill,mussels with horseradish dip -
25 minMain dishRed pepper, pak choi, sunflower oil, pre-cooked baby potatoes, curry powder, chopped thyme, chicken breast, pepper, salt, cooking cream, mustard, lemon juice, unsalted cashew nuts, chopped parsley,chicken with potatoes in mustard-nut sauce
Nutrition
580Calories
Fat63% DV41g
Protein54% DV27g
Carbs8% DV23g
Loved it